Difficulty: Medium.
Preparations: 1 hour and 50 minutes.
Serving: 2 servings.
Written by: Agent Blink, W138, K138, 4H88
You’ll do some cooking for this low-carb and low-cal main dish, up to 2 hours to be more exact. As for us, we’ve managed to be ready in 1 hour and 50 minutes.
The baked beetroot and beef steak were worth the wait. And while we waited, we quickly prepared a refreshingly creamy yogurt and goat cheese sauce.
Calories: 274 kCal / serving
Proteins: 20g.
Fats: 15g.
Carbs: 15g.
-2 medium beetroots, peeled.
-5 ounces beef steak, horizontally halved.
-1 red onion, quartered.
-3 garlic cloves.
-1 tablespoon olive oil.
-Salt.
-Pepper.
-Fresh thyme.
-2 tablespoons yogurt.
-1 teaspoon vinegar.
-2 tablespoons goat cheese, crumbled.
-1 teaspoon dill, finely chopped.
-lemon zest.
-1 teaspoon lemon juice.
-1 teaspoon olive.
1) Wrap the beetroots in aluminum foil, place them in a baking dish and bake them for 60 minutes at 400⁰F/200⁰C.
2) Add the meat to a baking dish, top with the onion and garlic and drizzle with olive oil.
3) Season with salt and pepper, place a few thyme sprigs on top and bake for 45 minutes at 350⁰F/180⁰C.
4) Add the yogurt, vinegar, goat cheese, dill, and olive oil to a small bowl. Season with lemon zest and mix until even.
5) Slice the meat and beetroot and serve them with white sauce. Garnish with the baked veggies.
Here's the recipe's video:
https://www.youtube.com/watch?v=4ftieeOql-4
Recipe Lover & Sharer.